Here is my 1st day of induction menu, how does it look?

[lisadallasr]

http://fitday.com/fitness/FoodLog.html

Pretty much here is what I had

Bfast,
3 scrambled eggs cooked in 1/2 tablespoon of butter, and mixed with 1/4 cup of cheddar cheese, 3 slices of natural bacon, 2 cups of coffee each with 1 tablespoon of heavy whipping cream and 2 teaspoons of splenda

lunch
salad made with 1.5 oz of baby greens, 2.5 oz of cucumbers, 2 oz of tomatoes, 1/4 cup of bell pepper, 3oz of chicken breast, 3 tablespoons of blue cheese dressing. This salad was actually really good, was shocked, I get sick of salad but it was delicious. I weighed everything I put in it so I would be accurate, I use to visualize lol and was way off, actually ate less than what I thought it to be

dinner
8 oz of pork chop baked in the oven, will dip this into 1 tablespoon on of mayo mixed with a little hot sauce, im a dipper, 8 small spears of asparagus drizzled in 1 tablespoon of olive oil, 1 cup of cauliflower mixed with a 1/2 tablespoon of butter and 1 tablespoon of cream cheese.

Totals
1910 calories
143.6 fat grams
26.8 carbs
9.7 fiber
17.1 net carbs
123.8 protein

percentages
68% fat
27% protein
5% carbs

[liv]

It looks pretty good. Your fitday was not made public so I could not see it.

I cannot picture ounces in my head (I am a gram person) Did you measure them in cups?

Remember according the the book we are to eat 2-3 cups of vegetables from the salad list and one cup from the other list. It looks to me like you have more than one cup from the "other" list. Cauliflower, asparagus, tomatoes all come from the list where you are limited to one cup.

Your breakfast looks a lot like mine. I love scrambled eggs with cheese and butter. I often add a bit of veggies to i (mushrooms, green onion, zucchini and red pepper.)

super stuff for your first day. I hope you enjoyed it

[lisadallasr]

Thank you for responding, now my next question would be on the veggies, so I need to take away from the other veggies correct, man I thought i was doing good on keeping it under 20 grams lol, but I do want to do this right, just don't want to eat another salad at dinner. So taking away say the asparagus will drop my net carbs to about 15. That makes me sad, I like veggies, not to keen on salad veggies though. I also find that measuring with a cup is way off, for instance I did measure with a measuring cup for the lettuce, but the package says 2 cups, which is 3 oz, and when i measured 2 cups I only got 1.5 ounces, so im not sure if im suppose to try and pack it in there or not, I just did it loosely, so I thought it would be more accurate to weight it, not sure if thats acceptable or not either.

I do love eggs, can eat them every day of the week. I usually don't do veggies in the morning unless I just have some leftover from the night before that would make a great omelette, something I need to work on, but with my carbs being so limited with veggies right now I think I will continue with them for lunch and dinner. Will be so happy when the first rung gets here and I can add more veggies, I really do like eating them and from doing atkins in the past, have learned so many different ways on cooking them.

[liv]

Yeah you bring up some good points. Cups are not very accurate ways to measure certain veggies. But a good thing about cups is that we get accustomed connecting volume through eye measure. We will need to learn some portion control gradually and this is one of the ways to train it up If your carb counts do not add to 20 that does not matter. It can be lower as long as you are getting in your veggies. Peppers and mushrooms are on the salad list and they make for good 'cooking' veggies. Lots of interesting things you can do with jicima and radishes also
Are you familiar with Linda's low carb recipes
Linda's Low Carb Menus & Recipes - Home

You can also add olives (10-20) and half an avocado to your veggies if you like more veggie like stuff.